One Pot Cod with Chorizo, Potatoes and Paprika Aioli

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One Pot Cod with Chorizo, Potatoes and Paprika Aioli

Why this recipe works: this one pot meal has everything that makes fresh cod shine: a full – flavored broth, spicy chorizo, and tender potatoes and leeks. To save time, we microwave the potatoes while the chorizo cooks on the stovetop. We brown the chorizo, then cook the other ingredients in its rendered fat to build flavor. Be sure to use smoked paprika in the aioli – it adds a fiery flavor that can’t be achieved with sweet paprika.

One – Pot Cod With chorizo, Potatoes, and Paprika Aioli

Ingredients: serve 4

1 pound Yukon gold potatoes, scrubbed and cut into ¾ inch dice

3 tablespoons extra virgin olive oil salt and pepper

½ cup mayonnaise

½ teaspoon smoked paprika

4 garlic cloves, minced

6 ounces chorizo, cut into ¼ inch dice

2 leeks, white and light green parts only, halved lengthwise and sliced thin

1 (14.5 ounce) can diced tomatoes

1 cup white wine

4 skinless cod fillets (6 to 8 ounces each), ¾  to 1 inch thick

¼ cup chopped fresh parsley

Procedures:

1. Combine potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper in microwave safe bowl. Microwave on high power, covered, until potatoes begin to soften, 4 to 7 minutes. Whisk mayonnaise, paprika, 1 clove garlic, and additional tablespoon olive oil in bowl. Season with salt and pepper and set aside.
2. Heat remaining tablespoon oil in Dutch oven over medium – high heat until shimmering. Add chorizo and cook until chorizo is lightly browned, about 3 minutes. Using a slotted spoon, transfer chorizo to plate, leaving fat in pot. Add leeks and cook until beginning to soften, about 5 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine, and potatoes. Lower heat to medium and simmer covered until leeks and potatoes are tender, about 5 minutes. Stir in chorizo and season with salt and pepper
3. Pat fish dry with paper towels and season with salt and pepper. Nestle fish on top of potato mixture and simmer, covered, until cooked though, 6 to 8 minutes. Sprinkle with parsley. Serve with paprika mayonnaise.

Smart shopping chorizo

There are several styles of chorizo, and while all version derive from the Iberian original, each has its own characteristics. Spanish chorizo is made from bright red, coarsely ground dry cured pork. Its smoky flavor which can be sweet(dulce) or hot (picante) comes from smoked paprika. Spanish chorizo is often sliced thin and eaten as an hor d’oeuvre. It’s also frequently cooked into Spanish dishes like paella. Colombian or Argentinean chorizo is made from pork that’s very coarsely ground, lightly seasoned with garlic, and often flavored with herbs. It’s commonly served grilled or fried. Mexican chorizo has a pronounced spicy, tangy flavor courtesy of chili powder and vinegar. It’s finely ground and often incorporated into dishes like tostadas.